Bring the classic campfire treat indoors with this easy s’mores pie! An irresistible chocolate ganache-filled graham cracker crust gets topped with a gooey, torched marshmallow meringue. This pie tastes just like good old fashioned s’mores!
Summertime is the time for s’mores, so what better time to share my s’mores pie recipe with you? If you’ve got craving for this irresistible treat but aren’t finding yourself going to any bonfires anytime soon, this pie will satisfy your craving.
My s’mores pie recipe has a buttery graham cracker crust and is filled with a rich, creamy chocolate filling. It’s then topped with a gooey, toasted marshmallow topping creating a giant s’more in tart form! This pie is perfect anytime of year, and the best part? No sticky fingers :).
How to make s’mores pie
This pie has 3 components:
- Graham cracker crust
- Chocolate ganache filling
- Toasted meringue topping
Start by making the graham cracker crust
The first layer is a simple graham cracker crumb crust made with butter and sugar. I like to use a food processor to finely grind up the graham crackers, but if you don’t have fun, you can place the graham crackers in a sealed freezer bag and smash the crackers using aa rolling pin.
- Mix together your graham crackers crumbs with sugar, salt, and melted butter until combined and moistened (it should look like wet sand).
- Press the mixture onto the bottom of a 9-inch tart pan (this is my favorite) and bake it for 8-10 minutes in a 350°F/180°C oven. Let the crust cool while you prepare the rest of the s’mores tart.
Chocolate ganache filling
Similar to the melted chocolate in a s’more, this s’more pie recipe uses a richer chocolate ganache to get a luscious, creamy chocolate filling. The recipe is very similar to the one I use in my chocolate tart recipe that you all rave about, so I know it’s a keeper.
For this s’more pie recipe, I like to use only bittersweet/semisweet chocolate since the pie is extra sweet with the marshmallow meringue topping. If you prefer the milk chocolate version, feel free to use that instead.
- Melt the butter and heavy cream together in a small saucepan.
- Pour this mixture over the chopped chocolate and let it stand for a minute to begin melting.
- Stir together with a spatula or whisk, until melted and smooth.
- Pour the chocolate filling into the cooled crust and refrigerate until set, at least 4 hours or overnight.
Toasted meringue topping
The finishing touch to this easy s’mores pie is a marshmallow meringue topping. Instead of using store-bought marshmallows, I like to make my own Swiss meringue topping. The light and fluffy topping gets spread over the chocolate filling and toasted with a kitchen torch (no campfire necessary) If you have a thermometer, I find it helpful to use one, but if not, you can still make the meringue without.
- Cook the egg whites and sugar. Heat the egg whites, sugar, and salt using a double boiler over a saucepan of simmering water. Whisk the mixture every minute or so until it is warm to the touch and smooth, or 160°F/71°C. The sugar will be entirely dissolved, which takes about 5 minutes. If you aren’t using a thermometer, you will know the egg whites are cooked when the sugar is completely dissolved.
- Whip the egg whites into meringue. Remove the egg white mixture from the heat and pour it into a clean mixer bowl with the mixer fitted with the whisk attachment. Whisk until stiff peaks form and the meringue is thick, glossy, and completely cooled, about 6-8 minutes. You will want to start at a low speed, increasing slowly to medium-high as the meringue forms and the temperature cools slightly. Add in the vanilla extract near the end of this process.
Toasting the meringue
Finally, it’s not a s’mores pie without some fire!
- Spread the meringue over the chilled chocolate filling and swirl it decoratively into peaks using the back of a spoon.
- Then, toast the meringue topping using a kitchen torch, if you have one. You can also do this under the broiler in your oven, keeping a close eye to prevent burning.
Enjoy this s’mores pie right away or store it in the fridge for up to 5 days.
This easy s’mores pie is much easier to make than a campfire for roasting s’mores, but there are a few tips to make it as foolproof as possible.
- Cream of tartar: Many meringue recipes use cream of tartar to help with stability, but I’ve always used my mom’s recipe without it and haven’t had any issues (I also never have it in my pantry). If you do have stabilizing issues, consider adding some to your meringue.
- Whipping egg whites: It’s important to use a very clean bowl when whipping egg whites. Any residue of fat will inhibit your whites from whipping, so make sure not get any egg yolks in there when separating the eggs.
- The chocolate ganache filling needs time to set: Patience is key for this easy s’mores tart. You need to wait at least four hours for the chocolate ganache to set inside the crust before adding the meringue topping.
- Use quality chocolate: I always use high-quality chocolate bars instead of chocolate chips. They not only taste better, but will be much creamier since they don’t have any stabilizers.
More of my favorite tart and pies
- French Silk Pie: Rich chocolate mousse, flaky pie crust, and fluffy whipped cream.
- Chocolate Banana Tart: Made with ride bananas and gooey chocolate ganache.
- Lemon Tart: A French-style tart made with buttery crust and sweet and tangy lemon curd.
- White Chocolate Strawberry Tart: Delicate white chocolate and fresh strawberries in every bite.
- Jam Tart: Simple to make with incredible results.
This s'mores pie has all the flavors of s'mores in easy to make pie form! Made with buttery graham cracker crust, rich chocolate ganache filling, and torched fluffy, whipped marshmallow topping.
- 2 cups (200g) finely ground graham crackers (13-14 full-sheet graham crackers, processed in a food processor)
- 2 tablespoons granulated sugar or brown sugar
- 1/8 teaspoon salt
- 7 tablespoons (100g) unsalted butter, melted
- 340 g/12 oz. coarsely chopped bittersweet or semisweet chocolate
- 1 cup (240 ml) heavy cream
- 1/4 cup (1/2 stick/55g) unsalted butter, cut into pieces
- 2 large egg whites, at room temperature
- 2/3 cup (130g) granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon pure vanilla extract
In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
Tart will keep in an airtight container for up to 5 days in the fridge.